Optimization Of Process Of Rose Sauce And Cistanche Deserticola Compound Beverage By Response Surface Method Ⅱ

2 Results and analysis

2.1 Effects of various factors on the sensory scores of compound beverages

2.1.1 Effects of rose jam addition on the sensory scores of compound beverages

 

 

Fig.1 Effect of different additional amounts of rose sauce on the sensory score of beverage

 

As shown in Figure 1, the sensory scores of the rose sauce and Cistanche compound beverage prepared by adding different amounts of rose sauce are also different. When the amount of rose sauce added reaches 9%, the sensory quality of the compound beverage is the best, the sensory score reaches the highest, the rose aroma is strong, and the taste is suitable. When the ratio of rose sauce to Cistanche extract (solid-liquid ratio) is 3:20, as the amount of rose sauce added increases, the amount of Cistanche extract added also increases, the bitter taste of the compound beverage gradually becomes prominent, the taste becomes worse, the color is too dark and easy to be turbid, and the sensory score shows a downward trend.

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2.1.2 Effect of the solid-liquid ratio on the sensory score of compound beverages

 

As shown in Figure 2, when the material-liquid ratio is less than 3:20, as the content of Cistanche extract increases, the sensory score of the compound beverage also increases, and its sensory score is (77.5±0.5) points, which is basically at a stable level. Therefore, Cistanche extract plays a promoting role in the sensory score of the compound beverage; when the material-liquid ratio is greater than 3:20, due to the increase in the amount of Cistanche extract added, the astringency of the compound beverage is significantly aggravated, and the sensory score is significantly negatively affected, and it shows a downward trend with the increase of the material-liquid ratio. Therefore, the material-liquid ratio is fixed at 3:20 for subsequent optimization experiments.

 

2.1.3 Effect of white sugar addition on the sensory score of compound beverages

 

 

Fig.3 Effect of different addition amount of white granulated sugar on the sensory score of beverage

As shown in Figure 3, in the rose sauce and Cistanche compound beverage, when the amount of white granulated sugar added is less than 3%, its sensory score gradually increases. When the amount of white granulated sugar added is higher than 3%, its taste becomes worse, and even covers up the unique aroma and flavor of rose and Cistanche, and the sensory score decreases accordingly. Therefore, when the amount of white granulated sugar added in the compound beverage is 3%, the taste of the beverage is moderate and has wide universality.

 

2.1.4 Effect of gellan gum addition on the sensory score of compound beverage

 

Fig.4 Effect of different addition amount of gellan gum monthly sensory score of beverage

 

As shown in Fig.4, when the gellan gum addition amount is 0.02%~0.08%, the sensory score of the compound beverage increases with the continuous increase of gellan gum addition amount. When the gellan gum addition amount is greater than 0.08%, the sensory score of the compound beverage tends to be stable. This may be because the addition of white sugar changes the viscosity of the compound beverage within a certain range, which has an indirect effect on the addition amount of gellan gum. The more gellan gum content, the worse the taste of the compound beverage. Therefore, the gellan gum addition amount is fixed at 0.08% for subsequent optimization experiments.

 

2.1.5 Effect of different addition amount of citric acid on the sensory score of beverage

 

As shown in Figure 5, the sensory score of the compound beverage first increases and then decreases with the increase of citric acid addition. When the citric acid addition amount is less than 0.04%, the sensory score shows a continuous upward trend. When the citric acid addition amount is greater than 0.04%, the sensory score gradually decreases. Adding citric acid to the compound beverage can not only adjust the pH, but also inhibit the reproduction of microorganisms and optimize the flavor of the compound beverage. Therefore, the addition of citric acid has a certain effect on improving the taste of the compound beverage [18].

 

2.2 Response surface optimization experimental results

The response surface experimental results and variance analysis of the rose sauce and Cistanche compound beverage formula are shown in Tables 5 and 6.

 

Table5Box-Behnkenexperimentschemeandresults

Run	A Pectin Content (%)	B Sucrose Content (%)	C Citric Acid Content (%)	Sensory Score (points)
1	9	3	0.06	69.8
2	9	3	0.02	74.4
3	6	4	0.06	72.3
4	3	3	0.06	69.2
5	9	4	0.04	71.8
6	6	2	0.06	71.8
7	6	4	0.02	77.4
8	9	2	0.04	72.1
9	6	3	0.04	81.5
10	3	3	0.02	74.9
11	6	3	0.04	81.6
12	3	4	0.04	72.3
13	6	3	0.04	81.4
14	3	2	0.04	71.1
15	6	3	0.04	81.6
16	6	3	0.04	81.4
17	6	2	0.02	76.7

 

Table6 Analysis of formula optimization results

 

2.2.1 Establishment and analysis of response surface model

 

According to the results of the single-factor experiment, the Box-Behnken in Design-Expert13 was used to carry out the experimental design. The amount of rose sauce added, the amount of white sugar added, and the amount of citric acid added were used as response variables to examine their impact on the sensory score of the rose sauce and Cistanche deserticola compound beverage. A response surface analysis experiment with three factors and three levels was conducted. Multiple regression analysis was performed on the experimental data in Table 5, and the fitting equation of the experimental factors on the sensory score was obtained as Y=81.5+0.0375A+0.225B-2.54C-0.3AB+0.275AC-0.05BC-6.04A2-3.56B2- 3.39C2.
As can be seen from Table 6, the established regression model is extremely significant (P<0.01), and the model's lack of fit item is P=0.2684>0.05, indicating that the model has a high degree of fit with the actual situation and no lack of fit factors exist. The correlation coefficient of the equation R2=0.9997 shows that the sensory score results are consistent with those predicted by the experimental model.
The results have a good degree of fit, and the correction coefficient RAdj2=0.9993, indicating that the obtained regression equation can well analyze and predict the sensory score of the compound beverage. In the regression model, the linear terms B and C, the interaction terms AB and AC, and the quadratic terms A2, B2, and C2 all have extremely significant effects on the sensory score of the compound beverage (P<0.01). According to the F value in the model analysis, it can be seen that the primary and secondary order of the impact of various factors on the beverage sensory score is the amount of citric acid added (C) > the amount of white sugar added (B) > the amount of rose sauce added (A).

 

2.2.2 Response surface optimization experiment

 

Fig.6Responsesurfacediagramsandcontourplotsoftheeffectof interactionofvariousfactorsonthesensoryscoreofbeverage 

 

As can be seen from Figure 6, the response surface diagram obtained through the Box-Behnken experimental design can analyze the impact of the interaction between various factors on the sensory score of the compound beverage. As the amount of the two factors in each interaction increases, the sensory scores first increase and then decrease. The steeper the curvature of the surface is, the more significant the impact of this factor on the sensory score of the compound beverage is, and vice versa. The interaction between the amount of rose sauce and the amount of white sugar, and the amount of rose sauce and the amount of citric acid are extremely significant (P<0.01). The interaction between the amount of white sugar and the amount of citric acid affects the sensory score of the compound beverage. The effect is not significant, which is consistent with the analysis results in Table 6.

 

2.2.3 Determination and verification experiments of optimal process conditions

 

After response surface optimization, the optimal process conditions for the rose sauce and cistanche deserticola compound beverage were obtained: rose sauce addition amount 5.97%, solid-liquid ratio 3:20, white sugar addition amount 3.15%, gellan gum addition amount 0.08%, citric acid addition amount 0.034 %, the sensory score obtained under this condition is 81.906 points. This condition was selected to conduct three repeated verification experiments, and the final comprehensive evaluation score was 82.2 points, which was basically consistent with the theoretical value, indicating that the model was basically reliable.

 

A total of 85 aroma substances were detected in the compound beverage samples, 78 aroma substances were detected in the rose jam samples, and 32 aroma substances were detected in the Cistanche deserticola samples. In the compound beverage samples and rose jam samples, the types of alcohol substances were far more than other substances, while in the Cistanche deserticola samples, aldehyde substances were the most, followed by alcohols. Comprehensive analysis shows that alcohols are the most important volatile aroma substances, followed by aldehydes, esters, acids, and ethers, all of which contain less substances. The overall volatile aroma level of compound beverages is relatively high.

 

 

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As shown in Figure 9, among the aroma components of compound beverages, three components, alcohols, aldehydes, and esters, account for more than 87%. From the analysis of alcohol flavor substances and their contents, a large amount of citronellol, phenylethyl alcohol, geraniol, α-pineneol, etc. contained in rose act as the main aroma substances of compound beverages [16]; from the analysis of aldehyde flavor substances and their contents, the contents of n-heptylaldehyde, furfural, and benzaldehyde are relatively high; from the analysis of ester flavor substances and their contents, the contents of phenylethyl acetate, citronellyl formate, citronellyl acetate, phenylethyl isovalerate, etc. are relatively high.

As shown in Table 7, the top 50 volatile compounds in the compound beverage mainly come from rose jam, and the top 16 all come from rose jam, which are the main aroma components of the compound beverage; and 10 volatile aroma substances in Cistanche deserticola were detected in the compound beverage, which makes the compound beverage have the specific aroma components of Cistanche deserticola, which promotes the overall aroma of the compound beverage.

 

2.5 Physical, chemical and microbiological indicators

Energy content is 106kJ/100g; carbohydrate content is 6.1g/100g; sodium content is 41mg/100g.
The total colony count is 10CFU/mL, coliform bacteria <10CFU/mL, and pathogenic bacteria are not detected.

 

A total of 85 aroma substances were detected in the compound beverage samples, 78 aroma substances were detected in the rose jam samples, and 32 aroma substances were detected in the Cistanche deserticola samples. In the compound beverage samples and rose jam samples, the types of alcohol substances were far more than other substances, while in the Cistanche deserticola samples, aldehyde substances were the most, followed by alcohols. Comprehensive analysis shows that alcohols are the most important volatile aroma substances, followed by aldehydes, esters, acids, and ethers, all of which contain less substances. The overall volatile aroma level of compound beverages is relatively high.

 

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As shown in Figure 9, among the aroma components of compound beverages, three components, alcohols, aldehydes, and esters, account for more than 87%. From the analysis of alcohol flavor substances and their contents, a large amount of citronellol, phenylethyl alcohol, geraniol, α-pineneol, etc. contained in rose act as the main aroma substances of compound beverages [16]; from the analysis of aldehyde flavor substances and their contents, the contents of n-heptylaldehyde, furfural, and benzaldehyde are relatively high; from the analysis of ester flavor substances and their contents, the contents of phenylethyl acetate, citronellyl formate, citronellyl acetate, phenylethyl isovalerate, etc. are relatively high.

As shown in Table 7, the top 50 volatile compounds in the compound beverage mainly come from rose jam, and the top 16 all come from rose jam, which are the main aroma components of the compound beverage; and 10 volatile aroma substances in Cistanche deserticola were detected in the compound beverage, which makes the compound beverage have the specific aroma components of Cistanche deserticola, which promotes the overall aroma of the compound beverage.

 

2.5 Physical, chemical and microbiological indicators

Energy content is 106kJ/100g; carbohydrate content is 6.1g/100g; sodium content is 41mg/100g.
The total colony count is 10CFU/mL, coliform bacteria <10CFU/mL, and pathogenic bacteria are not detected.

 

3 Conclusion

In this paper, rose sauce and Cistanche produced in Yongdeng County, Gansu Province are used as the main raw materials, and white sugar, gellan gum and citric acid are used as auxiliary materials to prepare rose sauce and Cistanche compound beverage. The optimal process parameters of the compound beverage optimized by single factor experiment and response surface analysis are rose sauce addition amount
5.97%, material-liquid ratio 3:20, white sugar addition amount 3.15%, gellan gum addition amount 0.08%, citric acid addition amount 0.034%, water supplement to 250mL (100%), and the sensory score of the compound beverage obtained under this formula is 82.2 points.
A total of 85 aroma substances were detected from the compound beverage samples by headspace solid phase microextraction and gas chromatography-mass spectrometry, including 52 alcohols, 14 aldehydes, 8 esters, 4 acids, and 2 ethers, which were mainly volatile substances given by rose jam, and a small amount of volatile substances contained in Cistanche deserticola. The compound beverage was orange-yellow in color, uniform in color, moderate in sweetness and sourness, and had the unique aroma components of rose and Cistanche deserticola. After standing, no obvious precipitation and stratification occurred. It is a pure natural compound beverage with good promotion prospects.